Every year we are inundated with zucchini from our garden, and of course I Can, Freeze and Bake with zucchini but, one of our favorite treats are Fried Zucchini Bites. I love the lightness that the panko coating brings and the Parmesan ups the overall flavor profile. You can certainly add in different dry spices to the panko coating, try spicy creole seasoning - yum! Keep this recipe handy and plan on making these this year with zucchini from your garden, farmers market or grocery store... Enjoy! Diane
Fried Zucchini Bites Ingredients: 2 zucchini, sliced to 1/4-inch thick rounds 1/2 cup vegetable oil 1 cup Panko crumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 2 large eggs, beaten Directions:
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Grilling season is fast approaching (I know, some of you are lucky enough to grill year round - believe me, I am jealous about that!) Give this citrus inspired recipe a try. I prefer to just grill the shrimp by themselves (not adding any other vegetables to the skewers) Serve these skewers with grilled pineapple and steamed rice, such a great taste explosion. Enjoy!~Diane
Ingredients For Maui Marinade:
Instructions
I used metal skewers, but if you will be using wooden skewers, soak them in water for at least thirty minutes to an hour before threading the shrimp so the skewers won't catch fire on the grill. If using canned coconut milk, you will have some extra. It freezes well, so you can save it to use on another recipe. Taking my homemade ricotta cheese and turning it into tiny, fluffy pillows of ricotta 'dumplings' aka Italian Ricotta Gnocchi. One of the easiest recipes to make but, does take some practice as you don't want to add so much flour that the dumplings are too heavy - start with 1 cup of flour and add in flour until your dough is no longer sticky, keep your work surface floured (and hands), once the dough can be brought together in a ball, lightly knead the dough for 3 minutes before rolling and cutting... Be sure to serve these hot with in a light sauce as these are filling! I prefer a light pesto, light marinara but, a brown butter mixed with some herbs is my favorite! ~Enjoy! Diane
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